Dan Goldberg
Total Time
45 Mins
Yield
Makes 6 servings

If you're lucky enough to have leftover crab, there's no better use for it than this. Rich and creamy, bright with lemon, this classic brunch dish also makes a great supper when paired with a simple green salad. For an even richer dish, top each muffin half with a few slices of avocado before adding the crab.

How to Make It

Step 1

Make hollandaise sauce: In the bottom of a double boiler or in a medium saucepan, bring 1 in. of water to a simmer over high heat and adjust heat to maintain simmer. Put egg yolks, lemon juice, and mustard in top of a double boiler or in a round-bottomed medium bowl and set over simmering water. Whisk yolk mixture to blend.

Step 2

Whisking constantly, add butter in a slow, steady stream (it should take about 90 seconds). Cook sauce, whisking, until it reaches 140°, then adjust heat to maintain temperature (remove from simmering water if necessary). Add salt, pepper, and cayenne and continue whisking until thick, about 3 minutes. Adjust seasonings to taste. Remove from stove and set aside.

Step 3

Preheat oven to 450°. Split English muffins and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes.

Step 4

Put 2 muffin halves on each plate and top with crab, dividing evenly.

Step 5

Poach eggs: Bring 1 in. water to boil in a 12-in.-wide pan. Lower heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack eggs into water 1 at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs, in 2 batches to keep them from crowding, 3 to 4 minutes for soft-cooked. Lift eggs out with a slotted spoon, pat dry with a paper towel, and place 1 egg on each crab-topped muffin half.

Step 6

Top each egg with 2 to 3 tbsp. reserved hollandaise sauce and serve hot.

Step 7

Note: Nutritional analysis is per serving.

Ratings & Reviews

seaside725's Review

rinshin
January 30, 2014
not sure i would make this again

GarrettDent's Review

booklady
January 08, 2012
N/A

booklady's Review

rachelracen
January 09, 2011
I plan to try this using blue crab, some Old Bay seasoning, and less mustard.

sirenanathalie's Review

GarrettDent
November 27, 2010
Reduced the size of this recipe for two people. Made a third of the Hollandaise Sauce and it was too lemony, thick, and mustardy so I would reduce the lemon and mustard down to a 1/4 of what was called for in the recipe and not cook as long... Plus 3 to 4 mins for the poaching is way too long for a nice yoke... cooked the eggs using the water swirl technique for 2.5 mins and had better results.

suendoug2004's Review

suendoug2004
October 16, 2010
I'll nbe trying this recipe as soon as possible -- I like my hollandaise tart and lemony (which it usually isn't, at least not in restaurants), and this looks like it'll be just the thing!

rinshin's Review

seaside725
October 25, 2009
This is picture perfect recipe worthy of 5 stars for those who love crabs.

rachelracen's Review

sirenanathalie
March 04, 2009
This is a GREAT recipe, the portions are generous so make less if you can't eat all these eggs! :)